Steam Oven Roast Dinner

A casserole dish filled with steam oven roast lamb and vegetables

4 from 22 votes

Steam Oven Roast Dinner

My easiest ever guide to a combi steam oven roast dinner. This recipe is adaptable for beef, pork or lamb, so you’ll find yourself coming back to it again and again. Change the meat, change the vegetables, and increase or decrease the cooking time as necessary.

Prep Time25

Cook Time3

Total Time3 25

Course: Main Course

Cuisine: American, English

Keyword: combi steam oven roast dinner, lamb, steam oven, steam oven roast lamb

Servings:

Calories: 204kcal

Ingredients

3.3 lb bone-in roasting joint pork or lamb shoulder, leg or neck, beef chuck or brisket
2-3 tbs olive oil
1-2 tsp coarse salt to taste
½ tsp ground black pepper
2 sprigs rosemary or thyme
2 medium sweet potatoes about 600g/1.3lb, peeled and cut into 5cm/2” pieces
1 large zucchini about 600g/1.3lb, cut into 5cm/2” pieces
3 large carrots about 300g/10oz, peeled and quartered lengthways
3-4 cloves garlic unpeeled, squashed with the back of a knife

US Customary - Metric

Instructions

Put the meat in a roasting dish or tray and rub all over with half the oil, half the salt and the pepper. Tuck the herb sprigs around the edge of the meat.
Put meat in the oven and set to 130°C/266°F on combination steam setting. If your oven has variable steam, use 80% (if not, don't worry! Just set the temperature and the combi steam setting and the oven will take care of the steam level for you).
Cook the meat for 3-4 hours, until the meat is tender and easily pulls away from the bone. The time will depend on the cut of meat, but the only time I’ve needed the full 4 hours was for a very tough piece of beef chuck.
When the meat is cooked, remove from the oven and set aside to rest, loosely covered with a piece of aluminium foil. Increase the oven heat to 210°C/410°F on combination steam setting. If your oven has variable steam, use 30%.
Put the vegetables single layer into a tray (I use the 2/3 size stainless steel tray which came with my oven). Toss with remaining oil and salt. Cook for 20-25 minutes until tender and browned.
While the vegetables cook, strain off the pan juices from the meat, skim the fat and put juices in a small bowl or jug for serving.
When the vegetables are done, arrange them around the rested meat and serve at the table for everyone to help themselves. You can carve the meat into thick slices or, as I do, just pull big shreds away with a couple of forks. Drizzle everything with the pan juices.

Notes

I have specified 1.5kg/3.3lb meat, but in fact anywhere between 1kg/2.2lb and 2.5kg/5.5lb will work much the same, just alter the cooking time up or down by about 30 minutes.

Nutrition